Texoma grass-fed and finished beef

Our main goal at Red River Beef is to sell quality grass-fed Texoma natural beef at a price that will make it available to many. One element is selling direct, another is selling in volume. It is our hope that this approach will expand the number of folks who can obtain natural and healthy beef.

Our schedule is dictated by the natural birthing cycle for cattle in the spring of the year. We abide by these birthing cycles because we believe that it is healthier for the mothers and their offspring. From that point it takes almost two years before beef is ready to be processed. While these longer lead time requires planning, it also provides the consumer the opportunity to know ahead of time what will be available, and time to plan and budget.

Each year we will announce the availability of beef for the coming year. We take orders on a first come-first serve basis. Each year’s available beef will be expressed in apportioned quarters. Since our customers will be purchasing live cattle, they will be buying a portion of the coming year’s production. Red River Beef will provide a price quote per apportioned quarter when it announces the coming availability.

Depending upon the order size, there is a reservation fee. The balance will be due on delivery. The complete deposit is nonrefundable.

QUANTITY OF FINAL CUT BEEF

Since purchasers will be buying live cattle, the amount of meat available in the final package needs to be explained. Since a cow is not all consumable beef, the buyer will not receive meat equal to the weight of the cow at processing. How much meat will be available is not exact, but our experience agrees with most reliable sources which quote between 60 and 65 percent.

Red River Beef will process beef at a approximate live finished weight of approximately 1000 lbs. The charge for beef will be based upon the hanging carcass weight and the portion size ordered – Usually in the 350 to 400 pound range. Prices per pound for beef are stated on the ordering page.

In beef industry terms, beef quarters are of two types – front quarters and hind quarters. Front quarters have a bit more meat, but fewer quality cuts. Hind quarters have less meat, but the highest quality cuts. Red River Beef will process your beef such that all quarters will be as equal in proportion of cuts as can reasonably be attained; in other words each quarter will have the same prime cuts and lesser cuts.

The diagram below is a general representation of the cuts and their location.

Red River Beef provides a standard cut for orders of a whole beef, 1/2, or 1/4.

The following tables are estimates only and may very with cut and size of beef, and the equitable distribution among shares.

Depending on your order size, our standard cut order may include these different cuts:

Retail Cuts

ApproximateThickness/weight

Approximate Number/quarter

Chuck/Arm

Chuck Roast

2-3 lbs.

1 cuts

Chuck Steaks

2 inches

4 cuts

Brisket

2 lb cut

1 cuts

Ribs

2lb cut

2 cuts

Ribeye (club) Steaks

3/4 inch

4 cuts

Arm Roast

2-3 lbs.

1

Loin/Sirloin

T-Bone Steaks

3/4 inch

4 cuts

Porterhouse Steaks

3/4 inch

4 cuts

Sirloin Steaks

3/4 inch

4 cuts

Round

Rump Roast

2-3 lbs

1

Pikes Peak Roast

2-3 lbs

1

Round steak

½ inch

5 cuts

Stew Meat

2-4 lbs

Ground Beef

1lb pkgs 90% lean

40-50 lbs.

For storage purposes, one quarter of a beef will take approximately 4 cubic feet of space – or approximately a 20 X 20 X 20 inch space.